If you aren’t sure what you like when it comes to gin, seek out a London dry such as Tanqueray or Beefeater. Both are herbal and juniper-forward. Now you’ve mastered the basics of a classic Negroni, why not try one of our alternative Negroni recipes that put a twist on the traditional version… Sloe Gin Negroni: But, while this classic Negroni recipe produces reliably delicious results, we sometimes like to nudge up the proportion of gin for a final result that’s beautifully balanced and oh-so sippable. TO ICE OR NOT TO ICE? Kingston Negroni: Created in 2009 by Joaquín Simó, partner at Pouring Ribbons in NYC, this tropical take uses navy-strength Smith & Cross or another strong Jamaican rum instead of gin. The rum helps temper the bitterness of Campari and works well alongside the complex flavors of vermouth.

In every sip, you can taste touches of juniper from the gin, herb and spice flavours from the vermouth and citrus flavours from the Campari. Together, they give you a drinking experience that is rich and delectably complex with a wonderfully moreish finish. What is so good about Negroni? A light, fresh, and citrus-forward Gin will create a different outcome than a traditional London Dry Gin. Higher-proof type of Gin, like Navy Strength Gins (at 115 proof), will produce a boozier result. With a higher amount of alcohol alone, your Negroni will taste much more Gin-forward. No need to even change measurements. Campari tastes bitter, fruity, and spicy all at once. It’s infused with different herbs and fruits, part of a secret recipe. Fun fact: Campari was originally colored so brightly red due to a dye made of crushed insects! That’s no longer in the modern recipe, so it shouldn’t deter you from grabbing a bottle. White Negroni: This version was invented by British bartender Wayne Collins in 2001 at VinExpo, and calls for equal parts of gin, Lillet Blanc, and Suze gentian liqueur, with a lemon twist garnish. The resulting drink still retains the bitter component of a classic Negroni (thanks to the gentian), but is lighter, and more floral, with a touch of sweetness.

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Now that you’ve mastered the classic Negroni recipe, try your hand at a few of these delicious variations! Nolet's Silver Dry Gin is very floral and fruity. The juniper notes are almost non-existent, and that's precisely why Nolet's Silver Gin is such a great fit. Dry white vermouth is used in martinis, like the Classic Martini, Dirty Martini and Cucumber Martini.

One of the earliest reports of a drink by the name "Negroni" came from Orson Welles in correspondence with the Coshocton Tribune while working in Rome on Cagliostro in 1947, where he described a new drink called the Negroni, "The bitters are excellent for your liver, the gin is bad for you. They balance each other." [12] We think Negronis are great, not only because they taste amazing but because they are also incredibly easy to make at home and the recipe is extremely versatile. An extraordinary Gin from Germany. After distillation, a bit of locally produced Riesling wine is added to the spirit, resulting in an excellent flavor profile. In true aperitif fashion, Negronis bring on an appetite. They’re best served with appetizers or small bites before the main course.

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Rutte's Dry Gin is a low-key styled Dry Gin that works perfectly in a Negroni. With only eight different botanicals, there are only a few surprises. The biggest one is the fennel. It adds a herbal note to the overall fresh character of the Gin.